Apple Tapioca Pudding

Name: Apple Tapioca Pudding
Ingredients: Pare and core enough apples to fill a dish; half a pint of tapioca; one quart of lukewarm water; a little salt; flavor with lemon

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

544Calories

0 gProtein

135 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories544 kcal

Protein0.3 g

Carbohydrates135 g

Fiber1.4 g

Sugars5.1 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium20 mg

Potassium17 mg

Calcium125 mg

Iron2.4 mg

Magnesium20 mg

Phosphorus11 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate6.1 mcg

Choline1.8 mg

Caffeine0 mg

Water963 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 17. The excerpt below is the record exactly as published.

APPLE TAPIOCA PUDDING. Pare and core enough apples to fill a dish ; put into each apple a bit of lemon peel. Soak half a pint of tapioca in one quart of lukewarm water one hour ; add a little salt ; flavor with lemon

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